Raspberry Macadamia Almond Butter Bark

Name: Thermomix recipe: Raspberry Macadamia Almond Butter Bark
Prep time: 10 min
Ingredients: Handfuls macadamias, roasted and salted, roughly chopped; Handfuls frozen raspberries; 80 Grams unsalted butter; 40 Grams coconut oil; 1 Teaspoon vanilla bean paste; 20 Grams chocolate cocoa, dark; 40 Grams pure maple syrup; Pinches pink salt flakes; 80 Grams blanched almonds; 80 Grams unsalted butter; 1 Teaspoon vanilla bean paste; 30 Grams pure maple syrup; 40 Grams coconut oil; 2 Drops doTERRA cinnamon bark oil Optional; shredded coconut, cacao nibs, raspberry dust (pictured) dried fruit, other nuts of choice, pink salt flakes

Serves 12 Prep Time 10 minutes Rated: Print

It has come around again, these holidays seem to do that with alarming regularity...Easter 2018. I have quietened down a notch, (though it doesn’t feel like it) from the madness of Christmas and weddings and house guests and it suddenly occured to me I hadn’t done any new chocolatey stuff for Easter at all! NOT GOOD. So what did I feel like? Well not much to be honest, but a version of this recipe came through my inbox from Pinch of Yum, and this is my take on it. I believe she even got it from someone else as well...and so it goes.

I hope everybunny enjoys it, and that you have a safe and hoppy Easter this year. (I know...dad jokes...sorry, not sorry!)

BENEFITS:

Cinnamon is an anti-bacterial. It also boosts brain function.

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Need

Handfuls macadamias, roasted and salted, roughly chopped
Handfuls frozen raspberries
Chocolate Base
80 Grams unsalted butter BUY
40 Grams coconut oil
1 Teaspoon vanilla bean paste BUY
20 Grams chocolate cocoa, dark BUY
40 Grams pure maple syrup
Pinches pink salt flakes BUY
Almond Butter Topping
80 Grams blanched almonds
80 Grams unsalted butter BUY
1 Teaspoon vanilla bean paste BUY
30 Grams pure maple syrup
40 Grams coconut oil
Toppings
2 Drops doTERRA cinnamon bark oil Optional BUY
shredded coconut, cacao nibs, raspberry dust (pictured) dried fruit, other nuts of choice, pink salt flakes

Do

1: Place a silpat mat onto a baking tray and arrange macadamias on the mat. Add the raspberries, still frozen.
2: Place all the chocolate base ingredients into Thermomix bowl and melt 2 min/50°C/speed 4.
3: Pour over the nuts and raspberries and place into the freezer.
4: Without cleaning bowl, place almonds and butter into Thermomix bowl and blend 20 sec/speed 5. until mixture is smooth but not oily.
5: Add remaining Topping ingredients and blend 30 sec/speed 4.
6: Spread over the top of the set chocolate base and decorate with toppings of choice. Return to the freezer until use.

To serve break into shards and serve straight from the freezer.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!